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Crunchy Lotus Biscoff dessert in a glass with creamy filling, biscuit base, and crisp Biscoff cornflake topping

Crunchy Lotus Biscoff Dessert in a Glass

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A simple no-bake Lotus Biscoff dessert served in glasses with a soft biscuit base, a smooth Biscoff cream filling, and a crunchy cornflake topping. Easy to make, chilled, and perfect for individual servings.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course: No-Bake Dessert
Cuisine: International
Ingredients Method Video Notes

Ingredients
  

For the base:
  • 100 g Lotus biscuits
  • 2 –3 tbsp milk
For the filling:
  • 100 ml whipping cream
  • 100 g cream cheese
  • 2 tbsp Biscoff spread
For the topping:
  • 100 g cornflakes
  • 2 tbsp Biscoff spread

Method
 

  1. Crush the Lotus biscuits into fine crumbs.
  2. Mix the biscuit crumbs with the milk until the texture resembles wet sand.
  3. Divide the mixture between 2 glass dessert cups and gently press it down to form the base.
  4. In a mixing bowl, add the whipping cream, cream cheese, and Biscoff spread.
  5. Whip until smooth and thick. If desired, mix in a little extra ground Lotus biscuit for more flavor.
  6. Transfer the filling to a piping bag and pipe it over the biscuit base.
  7. Melt the Biscoff spread for the topping over a double boiler until smooth.
  8. Add the cornflakes and stir until evenly coated.
  9. Spoon the cornflake mixture over the cream layer in each glass.
  10. Chill for 1 hour before serving.

Video

Notes

  • Use cold whipping cream for the best texture.
  • Do not add too much milk to the biscuit base or it can become too wet.
  • Let the melted Biscoff cool slightly before adding it over the filling.
  • Best served chilled on the same day or the next day for the best crunch.

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